Ingredients:

  • 1 large head (approx. 900g – 1.1kg) firm, white cauliflower
  • 2 litres water (for par-boiling/steaming)
  • 2 tablespoons Coarse Sea Salt (for the boiling water)
  • 3 tablespoons Rose Harissa Paste
  • 4 tablespoons Extra Virgin Olive Oil
  • 2 cloves Garlic, finely minced or grated
  • 1 tablespoon Fresh Lemon Juice
  • 1 teaspoon Lemon Zest
  • 1 teaspoon Honey or Maple Syrup
  • ½ teaspoon Smoked Paprika
  • ¼ teaspoon Ground Cumin
  • ½ teaspoon Coarse Sea Salt (for the glaze)
  • ¼ teaspoon Black Pepper, freshly ground
  • 3 tablespoons Pistachios or Slivered Almonds, roughly chopped and toasted
  • ¼ cup Fresh Flat-Leaf Parsley, roughly chopped
  • 1 tablespoon Fresh Mint, finely chopped
  • Extra Virgin Olive Oil or Lemon Juice (for final drizzle)

Instructions:

  1. Prep the Cauliflower: Remove all green outer leaves and trim the stem flat so the head sits stable. Ensure the core remains intact.
  2. Par-Boil/Steam: Bring a large pot of salted water to a rolling boil. Carefully place the cauliflower stem-side down (or use a steamer basket). Boil gently for 12–15 minutes, or steam for 15–20 minutes. The goal is partial tenderness; a knife should insert easily about 1 inch into the core, but the head must remain firm. Drain thoroughly and gently pat dry with kitchen paper.
  3. Preheat Oven: Set the oven to 200°C / 400°F. Line a baking sheet with foil or parchment.
  4. Mix the Glaze: In a small bowl, combine the Harissa paste, olive oil, minced garlic, lemon juice, zest, honey/maple syrup, smoked paprika, cumin, salt, and pepper. Mix until smooth.
  5. Apply the Glaze: Place the dried cauliflower stem-side down on the prepared baking sheet. Using a pastry brush, thoroughly coat the entire head with the Harissa glaze. Use a knife to make a few shallow slits around the base and push glaze deep inside the crevices.
  6. Initial Covered Roast: Tent the cauliflower loosely with foil. Roast for 30 minutes.
  7. Uncover and Finish: Remove the foil. Reduce the oven temperature slightly to 190°C / 375°F. Baste with any juices collected in the tray.
  8. Caramelise: Continue roasting for another 15–30 minutes, uncovered, until the cauliflower is deeply golden brown, slightly charred on the peaks, and fork-tender all the way to the centre.
  9. Rest and Garnish: Remove from the oven and allow to rest on the tray for 10 minutes.
  10. Serving: Transfer to a serving platter. Sprinkle generously with toasted nuts (pistachios/almonds), fresh parsley, and mint. Drizzle with a final touch of olive oil or lemon juice just before serving.